| Autor: |
Abdul Kalam Saleena L; Department of Food Science and Nutrition, Faculty of Applied Sciences, UCSI University, Kuala Lumpur, Malaysia., Chang SK; Department of Allied Health Sciences, Faculty of Science, Universiti Tunku Abdul Rahman Kampar, Perak, Malaysia., Simarani K; Faculty of Science, Institute Biological Sciences, University of Malaya, Kuala Lumpur, Malaysia., Arunachalam KD; Directorate of Research, Center For Environmental Nuclear Research, SRM Institute of Science and Technology, SRM Nagar, Chennai, India.; Faculty of Sciences, Marwadi University, Rajkot, India., Thammakulkrajang R; Faculty of Applied Sciences, Maejo University, Chiang Mai, Thailand., How YH; Department of Food Science and Nutrition, Faculty of Applied Sciences, UCSI University, Kuala Lumpur, Malaysia., Pui LP; Department of Food Science and Nutrition, Faculty of Applied Sciences, UCSI University, Kuala Lumpur, Malaysia. |
| Abstrakt: |
Recently, more consumers are interested in purchasing probiotic food and beverage products that may improve their immune health. The market for functional foods and beverages that include Bifidobacterium is expanding because of their potential uses in both food and therapeutic applications. However, maintaining Bifidobacterium's viability during food processing and storage remains a challenge. Microencapsulation technique has been explored to improve the viability of Bifidobacterium . Despite the technical, microbiological, and economic challenges, the market potential for immune-supporting functional foods and beverages is significant. Additionally, there is a shift toward postbiotics as a solution for product innovation, a promising postbiotic product that can be incorporated into various food and beverage formats is also introduced in this review. As consumers become more health-conscious, future developments in the functional food and beverage market discussed in this review could serve as a reference for researchers and industrialist. |
